Breakfast Sandwiches – Chicken Sausage

Last year at this time, I was waking up early every day to make myself a breakfast of eggs, fruit, and chicken sausage. But in the last few months I’ve started sleeping in more, not leaving enough time to make food before work. Ultimately, it just made me snack more because I was hungry before lunch time. So I’m making a stand to stop that.

So I’m gong to try a few things, like breakfast sandwiches to spice things up. Starting with a taco-seasoned chicken sausage one. Easy, simple, and delicious. Also figured out a trick to melt the cheese. Just cook your egg over hard, add the cheese on top, splash a half a tablespoon of water in the hot pan and add a lid. The steam will help melt the cheese!

So at only 315 calories, I got this:

I could have dropped a few more calories by removing the yolk from the sandwich, but I read that if you remove the yolks, you lose a lot of vitamins: A, B12, D, E, and K. And being that I’m trying to eat better, I figured keeping the yolks, and reducing the calories in other places makes sense. So I used a 100 calorie English Muffin and low-fat shredded taco cheese. Basically the cheddar is tossed with a dash of cumin, chili powder, garlic, paprika, and salt. Add half of a link of Al Fresco chicken sausage that’s been grilled, and there ya go!

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